I had a thought the other day, I haven’t yet shared a gluten free chocolate muffin recipe with you!! Well I have the most fabulous one, which is actually one of my favourite ‘go to’ recipes. I was first introduced to this gorgeous recipe when I worked at Juvela and since then I have used it not only to make muffins but also fudge cakes, tray bakes, and even warmed it up and enjoyed it with lots of hot chocolate *sauce!!
Being totally honest, my ultimate choice of ingredient for baking gluten free breads and cakes does have to be Juvela gluten free mix. The cakes I make with this mix, blow my mind! And I love to use it when I make these chocolate muffins. However, I know not everyone can easily obtain this specialist mix, so I now also bake with other gluten free flours that I am happy with. That way anyone can easily get their hands on the ingredients required to make all the recipes I share!
On this occasion I made these delicious gluten free chocolate muffins using Lidl gluten free self-raising flour and they turned out great – I topped them with a good layer of melted chocolate, as that’s what I fancied. But I have also noted below, a great chocolate buttercream recipe for you, in case you fancy using that instead!
Ingredients (Makes approx 12 round muffins or about 8 ‘mini loaves’)
150g butter – Lurpak spreadable – full fat!
150g *dark chocolate – ideally 70% cocoa solids
150g Juvela gluten free mix or gluten free self-raising four
100g caster sugar
3 dessertspoons *cocoa powder sifted
1 teaspoon *baking powder
100 ml of milk
2 large bags of *Cadburys chocolate buttons, melted
Few squares of *white and *dark chocolate, grated
Gorgeous rich chocolate buttercream
50g *dark chocolate – ideally 70% cocoa
200g icing sugar, sifted
Teaspoon of *vanilla extract – optional
Preheat oven to 180C/350F/Gas 4/Fan 160C
If you don’t have the little loaf cases I used – which I ordered from Amazon, and really like, as they are sturdy and simply sit on a baking tray if you don’t have a designated mini loaf tin – it doesn’t matter, just line a 12-hole muffin tin with large muffin cases instead.
Melt the chocolate and butter in a bowl over a pan of simmering water – you dont want the water to touch the bowl – Once melted pop to one side and cool slightly – about 10 minutes should be OK.
Pop the gluten free mix, baking powder, cocoa powder and sugar in a large bowl and blend together. Whisk together the milk and eggs, add to the dry ingredients and then pour in the melted butter and chocolate and give it all a really good mix.
Divide the mixture between the cases – just less than half fill each case – and pop into the preheated oven. Bake for about 15 – 20 minutes. Check the muffins are cooked by pressing the top – they should be firm but springy. Remove from the oven and allow to cool.
Melt the chocolate buttons in a bowl over a large pan of simmering water.
Drizzle a good teaspoon full of chocolate over each muffin and smooth out.
Sprinkle over the grated chocolate and allow to cool.
To make the buttercream – you just need to break up the chocolate and melt in a heatproof bowl over a pan of simmering water. Once melted, pop to one side and allow to cool a little bit – you don’t want it too hot when you add it to the buttercream. In a large bowl beat the butter until nice and soft, gradually add the sifted icing sugar, stirring as you go to incorporate all the sugar into the butter. Pour in the melted chocolate and give it all a really good mix – in fact, if you can, get the electric whisk on the job as this will make it lovely and smooth!
As I mentioned the recipe for these gluten free chocolate muffins is extremely adaptable and instead of making muffins, you may like to use the recipe to make a cake or traybake. If you want to do this, just grease and line two sandwich tins or a 24cm oblong tin. You will need to scale up the recipe to 200g for the butter, chocolate and gluten free mix, 125g for the caster sugar, 1 teaspoon *baking powder, 125ml milk, 2 tablespoons *cocoa powder and 3 eggs. Pour the mixture into the tins and bake for about 25 minutes for the round tins and 30 minutes for the tray bake. I love to use Betty Crocker *chocolate fudge topping if I want to turn this recipe into a chocolate fudge cake!
These muffins taste the very best on the day you make them but will last a few days if you wrap them well or pop them in an airtight container. They can also be frozen if you leave off the melted chocolate on the top.
Thanks as always for reading. Hope you get to pop some muffins or maybe a cake together!!
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!